Ode To A dinner

Dinners for the elite
Dinners of the few
From the thunderous silence of my kitchen comes
A tempting menu for you.

 

 

Dinner

 

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Warm Tomato Water
Maple Smoked Bay Scallops
Fennel Pickle

 

* * *
Maritime Albacore Tuna Carpaccio
Grilled Bamboo Shoots
Squash Flower Tempura

 

* * *
Fillet of Grass Fed Alberta Beef
Butter Poached Nova Scotia Lobster
Peppercorn Demi Glace

 

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* * *
Bitter Japanese Greens
Glacier Water Vinaigrette
Candied Hazelnuts
* * *
White Chocolate and Raspberry Tower
Burnt Tangerine Coulis
Merlot Sea Salt

 

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NK’Mip Reserve Qwam Qwant Chardonnay 2003
Cave Spring Syrah 2002

 

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Comments
2 Responses to “Ode To A dinner”
  1. Sal Reis says:

    Yay!Glad to see AB beef and NS lobster on your menu.
    Chef san,you really did us proud with this!

  2. chefledarney says:

    Using Canadian ingredients is paramount here and luckily there are lots to choose form in Tokyo.

    N.

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